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1 Comment You see it everywhere these days—high protein this, high protein that. Most of the time, these labels are slapped onto foods that are naturally already rich in protein—like cottage cheese, Greek yogurt, and the like. The fact that they’re now labeled “high protein” is purely a marketing move. That’s just how it goes.
And yes, today I’ve got a legit high-protein vanilla cake for you. The original recipe is from Lot Beukers, but I’ve made a few small tweaks. You can find the original version here (in Dutch though)
Vanilla Cake with a Protein Boost
Let’s be clear—this cake doesn’t taste like a traditional pound cake. If you’re expecting that rich, buttery flavor, you’re going to be disappointed. If that’s what you’re after, I recommend trying this lemon cake instead (no protein boost, but soooo good!). And if you’re looking for a way to use the egg yolks, try my favorite recipe for homemade lemon curd.
This version is gluten-free and theoretically lactose-free too—although I made a few changes. More on that below. I used almond milk as liquid but you can use whatever kind of milk you like.
Why You’ll Want to Make This Cake
- Super Easy – All you need is a blender and a whisk for the egg whites. That’s it.
- High in Protein – Obvious, right? If you’re tracking your protein intake, this cake will get you far. Around 9g of protein per mini cake.
- Low in Calories – I did sneak in a few extra calories compared to Lot’s version, but not by much. Each mini cake comes in at just over 100 calories.
Ingredients for the High-Protein Vanilla Cake
To make this cake, you’ll need a few “less conventional” ingredients. I stuck close to Lot’s recipe but gave it my own spin and added a cream cheese topping.
- Whey protein powder – Use your favorite flavor of whey protein powder. I went for a cookie version
- Erythritol – I had some leftover erythritol, so I used that. Next time, I’ll probably use a bit more—it could’ve been sweeter. Taste the batter before baking and adjust to your liking.
- Custard powder – The custard powder adds a bit of sweetness and creaminess to the cake
- Cannellini Beans – Sounds weird, but trust me—you can’t taste them at all in the final result.
The rest of the ingredients are pretty standard and are listed in the recipe card. If you want more delicious gluten-free recipes I have listed some of my favorites below:
With Cream Cheese Topping
I added a cream cheese topping because the cakes turned out a bit dry (oops, baked them a little too long—adjusted that in the recipe card). Also, erythritol doesn’t taste super sweet, so I felt the cakes could use a little boost.
I mixed the cream cheese with cinnamon and erythritol, but feel free to use another sweetener if you like. Just taste and adjust as needed. Honey or maple syrup would also work well.
FAQ – High-Protein Vanilla Cake
You’ve got options:
- Plant-based protein (pea, rice, etc.) – Great for vegan options, though the result might be drier.
- Greek yogurt or quark – Adds creaminess and protein. Just note it’ll change the consistency a bit, so test first.
- Whey protein – Light and fluffy texture.
Coconut flour is gluten-free, high in fiber, and absorbs a lot of moisture. You’ll need much less than regular flour—about 1/4 of the usual amount.
It depends on your preference:
- Honey, maple syrup – Natural options that make the result a bit more moist.
- Erythritol, stevia – Sugar-free, but can leave a bitter aftertaste in large amounts.
Absolutely! Try:
- Chocolate chips or blueberries
- Vanilla extract + lemon zest
- Cinnamon or pumpkin spice
Did you try the recipe? I would love it if you let me know through a rating or review on the recipe card below. And if you never want to miss another new recipe, make sure to sign up for the newsletter here and I will keep you up to date!
High-Protein Vanilla Cakes
Ingredients
- 90 ml egg whites from three eggs
- 100 ml unsweetened almond milk
- 10 grams erythritol or another sweetener of choice
- 20 grams coconut flour
- 20 grams custard powder
- 20 grams whey protein powder cookie flavor works great
- 125 grams cannellini beans or white beans
- 5 grams baking powder
- 3 ml vanilla extract
- 1 teaspoon cinnamon
- pinch salt
Topping
- 200 grams cream cheese light
- 20 grams erythritol
- 1 teaspoon cinnamon
Equipment
- Blender or hand blender
- 7 silicone cupcake molds
Instructions
- Preheat the oven to 180˚C/350˚F (convection).
- Separate the eggs and set the egg whites aside. I always use three bowls to prevent egg yolk from getting into the last egg. So crack the egg, pour the egg white into another bowl, and repeat with the rest.
- Add all the other ingredients for the cake to a bowl or put them in the blender. Blend until smooth.
- Beat the egg whites until stiff and fluffy. Do this in a grease-free bowl.
- Fold the egg whites into the cake mixture with a spatula, trying to keep as much air in as possible.
- I spray the silicone cupcake molds with a little fat and divide the batter between them. You can fill them quite high because they will rise a little, but not too much. Place the cupcake molds in a muffin tin.
- Bake in the preheated oven for about 18 minutes or until the cakes are done and golden brown. Remove from the oven and leave to cool completely on a wire rack.
- Mix the cream cheese with the erythritol and mix well. This can be done with a fork. Stir in the cinnamon and taste to see if you want to add more sweetener.
- Transfer the mixture to a piping bag and pipe small swirls onto the cakes.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Looking for a delicious treat with the added bonus of extra protein? These pretty vanilla cakes are delicious and gluten free too